made with amaranth, millet, buckwheat and spelt flakes and @rudehealth peanut milk, just to try something different. Topped this with hemp seeds, cacao nibs and I drizzled date molasses on this shortly after. These grains can be used in many other ways. Amaranth is naturally gluten-free, high in protein and calcium and millet is quite high in iron. Both can be used as a great sub for couscous. Buckwheat is a great sub for rice, either in salads or paired with your favourite curry. It’s also naturally gluten-free, packed with many antioxidants and can help lower inflammation in the body. They’re not too expensive either, for example a pack of millet from @planetorganic costs £1.99 and it would last me over a week. Get experimenting with these amazing grains!
INGREDIENTS
1/4 cup millet
1/4 cup amaranth
1/4 cup buckwheat
2 cups peanut milk (or any other plant based milk)
1/2 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/2 cup spelt flakes
1 tbsp rose water (optional)
METHOD
Lightly toast the millet, amaranth and buckwheat in a saucepan on a medium heat for 2 mins.
Add the milk, water, nutmeg and cinnamon and simmer for 10 minutes.
Add the spelt flakes and rose water and then cook for a further 5 mins, or until the porridge begins to thicken.
Serve immediately with a drizzle of date molasses and your favourite porridge toppings.
